New Style Cast Iron Casserole Cookware Dutch Oven Kitchen Sauce Pot and Cooking Pan

• Cookware Pan Size: <8 Inches
• Capacity: 2 Quarts
• Feature: Sustainable
• Material: Cast Iron
• Cover: With cover
• Certification: CE/EU, FDA, LFGB, BSCI
• Model NO.: PCA17B
• Client: Walmart Lidl Aldi and Daja
• Coating: Enamel
• MOQ: 500PCS
• Lead Time: 30days
• Size: 23.5*16.8*17.8cm
• Weight: 2.8kg
• Transport Package: Cartons
• Specification: Dia: 16.8cm
• Trademark: COOKWIN
• Origin: China
• HS Code: 73239200
• Production Capacity: 4000PCS/Day

Product Description

Product Description

 

Product name	Matte enamel Cast Iron Dutch Oven
Item No.	PCA17B
Material	Cast Iron
Coating	Enamel
Knob	Stainless steel knob
Diameter	16.8cm or customized
Certificate	BSCI LFGB FDA CE
Payment term	TT LC DA DP West Union PayPal
MOQ	500pcs
Capability	4000pcs/day
Delivery time	30-40 days
OEM/ ODM	Accepted
Main Customers	Europe, America, Australia, Korea, Japan,etc.
Usage	Kitchen, ourdoor Camping
Cooking with cast iron	The whole cast iron casserole is made of high temperature ceramics,ensuring uinform distribution of heat and locking moisture.Maintain constant stability throughout the cooking process,Maximize the delicacy of food.
Slow Cooking	Bake, boil, braise stew,roast or fry your food in one or multiple layers. You can cook some of your favorite familiar roasts and stews or experiment with something a little more exotic
Easy Clean-up	The enameled non-stick surface means you can clean it using only warm and soapy water,When you wiped the pot and lid clean, thoroughly rinse the soap out and dry with a towel.Soak the pot in warm water for a few hours if you have tough-to-clean food particles to get off.

 

Detailed Photos

Why use a Cast Iron Dutch Oven

A Dutch oven is a heavy cooking pot usually made of cast iron and equipped with a pair of handles and a tight-fitting lid. Its heavy-duty construction and versatility make it one of the most useful pieces of cooking equipment, and one that every home cook should have in their cabinet.

Cast iron is a poor conductor of heat, which means that once it gets hot, the pot stays hot for a long time. 
Compare this with copper or aluminum, which conduct heat very efficiently, making those metals good for saute pans, where the objective is to heat a piece of food very quickly at a high temperature for a short time. But when the goal is to cook slowly using a lower temperature, cast iron fits the bill perfectly.
A good, Cast Iron Dutch Oven is virtually indestructible, which means you'll only need to buy one once in your life. That being the case, it makes sense to get a good one. Which means first of all, stay away from aluminum ones, which do exist, mainly for camping because they're a lot lighter than cast iron. But recall what we said earlier about aluminum conducting heat. An aluminum Dutch oven is really just a pot with a lid. So stick with cast iron.
 

How to care the Dutch Oven

1.It is important to avoid scratching the enamel surface with metal tools. Only wood, plastic or heat resistant silicone materials can be used.

2. If the temperature is often too high during use, the glaze layer on the surface will be broken, causing food to stick on the pot and damage the pot. Therefore, in order to achieve the best cooking effect, it is recommended to preheat for a few minutes with low heat before cooking, and then use the heat you need to cook.

3.After heating, touch the handle or cover handle with anti-scalding gloves to avoid scalding.

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